Does anyone have a good recipe/technique for making good NY style garlic knots? I've tried a number of different techniques and they never seem to come out the same!

I use the NY Pizza dough recipe on the main site. Then I just rip off pieces about the size between a golf ball and a tennis ball. Then, I hand roll them into sticks, and tie them in a knot. I usually get about 12-15 out of that NY dough recipe.

Bake them at 450 til they get golden brown. I eyeball them so I can't give you a specific time. Longer than 5 minutes... less than 20.

I cut up a stick of butter into a microwave bowl and pour a tablespoon or two of olive oil over it. Usually takes about 45 seconds to a minute to melt it completely. Keep an eye on it though.

When the knots come out of the oven golden brown, I let them rest for about 15 minutes (too hot to touch anyway). Then I use a brush to apply the butter to each, making sure to be liberal with it. Then sprinkle some garlic salt over them.

I know it's not the way some folks finish them off, but it works for me and have never had any complaints from my guests.

Have you tried making garlic knots using a Chicago-style deep dish dough? Umm-umm-good! I love NY-style dough garlic knots and breadsticks, but the Chicago-style knots I made yesterday were kick*. I'd post pics, but by the time I found my digicam, they were history!

Have you tried making garlic knots using a Chicago-style deep dish dough? Umm-umm-good! I love NY-style dough garlic knots and breadsticks, but the Chicago-style knots I made yesterday were kick*. I'd post pics, but by the time I found my digicam, they were history!

Actually, I have tried them with Chicago style dough. I didn't like them, honestly. The texture was all wrong for me.

Bill, Nice knots, they do look amazing and delicious. One ? for you. How much of a P.I.T.A. is it to tie the dough into knots? They look well worth the effort, was just wondering if you had any pointers.

Bill, Nice knots, they do look amazing and delicious. One ? for you. How much of a P.I.T.A. is it to tie the dough into knots? They look well worth the effort, was just wondering if you had any pointers.

Bryan S,

Thank you. A simple overhand knot - very easy as long as the dough isn't too sticky or too stiff.

OK so after seeing Bill/SFNM knots I said why Knot? Because I can. I did the same technique but as I have seen locally tossed them in a bowl with the sauteed garlic, oil, oregano, salt, pepper, crushed red pepper, and Tuscan blend pizza seasoning. Topped with the Home grated Reggiano Parmigiano.YUM the reviews were quite good. I just need to leave a bit more exposed on the tails ( like bills above) so when they puff up during cooking you still get the knot look.very very good! thanks for the motivation guys!john c